Brownies

3 oz semisweet chocolate

1/2 cup carrot puree

1/2 cup spinach puree

1/2 cup firmly packed brown sugar

1/4 cup unsweetened cocoa powder

2 Tbl margarine

2 tsp vanilla

2 eggs

3/4 cut all purpose flour

1/2 tsp baking powder

1/2 tsp salt

Preheat oven 350, spray 8x8 baking pan with nonstick spray. Melt chocolate in double boiler or over low flame. In large bowl combine melted chocolate, vegetable puree, sugar, cocoa powder, margarine, & vanilla. Whisk until smooth & creamy. Whisk in eggs, stir in flour, baking powder and salt. Pour into pan, bake 35-40 minutes. Cool completely. DO NOT SERVE WARM. As it cools the veggie flavors disappear. Frosting optional.

Grilled Cheese Sandwich

1/2 cup shredded Cheddar cheese

1/2 cup sweet potato or squash puree

1 tbl butter

dash of salt & pepper

4 slices whole wheat bread

Combine 1st 4 ingredients, spread over bread & make a sandwich. Grill as you would normal grilled cheese.

French Toast

3-4 eggs

1/4 cup sweet potato, pumpkin, squash, or carrot puree

1/2 tsp. cinnamon or pumpkin pie spice (my favorite)

4 slices whole wheat bread

Whisk first 3 ingredients together, soak the bread for 30 seconds to 1 minutes, careful not to get it soggy. Cook until golden brown about 2-3 minutes per side.

Scrambled Eggs

2 large eggs

2 tablespoons cottage cheese

1/4-1/2 cup cauliflower puree

2 tablespoons shredded cheese

pinch of salt

Whisk all together & cook as you would scrambled eggs

Pink Pancakes (with beets)

I used canned shoestring cut beets, and let me forewarn you-I opened the can at 6:30am on an empty stomach and could not stand the smell! I thought how am I going to eat this! But they turned out really well! You could detect a slight flavor when they were hot off the pan but as they cooled the flavor went away! I bet serving them with raspberries would be delicious!

Pink Pancakes

3/4 cup water

1/2 cup ricotta cheese (I used low fat cottage cheese)

1/4 cup beet puree

1 tsp vanilla

1/2 tsp cinnamon (I added more)

1 cup pancake mix

1/4 cup grated apple (I chopped mine-which tasted great to me but Turner didn't like that chunks)

In a blender for food processor, combine the water, ricotta cheese, beet puree, vanilla & cinnamon & blend. Dump the mixture into a bowl & add pancake mix & apple until combined. Do not over mix-batter will be lumpy.

Cook as you would normal pancakes-until bubbles form on top- 1 to 2 minutes then flip. Serve with fruit or syrup.

Carrot Sandwiches

My grandmother used to make these for road trips (there was a day when McDonald's didn't dot the highway-in fact there wasn't a highway!)

This makes about enough for 1 sandwich. Change the amounts to your taste.

2 shredded carrots, peeled

1 pickle shredded

1-2 oz shredded cheese

enough mayo/miracle whip to your liking

Salt & pepper

Whole wheat bread

Mix it all together, it should have the consistency of a tuna sandwich.

3 Ways with Sweet Potato

*Note: True Sweet Potatoes are more white/pale yellow in color inside & out. And have a true sweet/honey smell when cooked. Most "sweet potatoes that people think of are actually yams, the brown/orange outside & bright orange inside. But they are interchangeable ( I think the true sweet potatoes are actually sweeter)

Biscuits: Mix 1/2 cup mashed sweet potato with 1/3 cup buttermilk. Combine 2 1/4 cups all-purpose baking mix(Bisquick) with potato mixture & another 1/3 cup buttermilk. Mix to form dough. Knead 12 times on a surface coated with the baking mix. Roll out to 1/2 in. cut into rounds. Bake on an ungreased baking pan for 10 minutes in a 450* oven.

Stuffed: Microwave 2 sweet potatoes for 6 minutes. Mix together 2 Tbsp each coconut flakes & chopped pecans & 1 Tbsp each melted butter & brown sugar. Make a slit in potato; top with filling. Bake 400* oven for 12 minutes.

Roasted: Peel & cube 3 sweet potatoes. Toss with 1 slice red onion, 2 Tbsp canola oil, 1 tsp each cinnamon & cumin, & 1/2 tsp salt. Transfer to a baking sheet & roast in 400* oven for 25-30 minutes until fork tender.

More Whole Grain

Joseph and Tiffany said...
I know this site is about adding veggies to dishes, but here's a tip for adding more whole grain: When making pancakes, muffins, bread, or cookies replace half of the white flour with whole-wheat flour. You can also replace one-third of the flour in any recipe with quick oats. Anyway, I'm going to try a couple of these recipes. Thanks for sharing them.

"Apple" Crisp

Since the summer time is famous for an over abundance of zucchini I have been seeking new ways to use up our supply. I came across this recipe & decided to give it a try (what's to lose, it's not like I don't have plenty of the stuff!) I have to admit, I can not tell the difference!
I made it one night and served it up for dessert with some coolwhip on top. I anxiously watched Dare while he ate it searching for any sign that he knew I pulled a fast one on him. After he had cleaned his bowl I asked him how it was and he said it was really good, after I asked him if he knew what was in it he stated "apples". Nope. Zucchini. My sister & I did the same thing to 2 of my brother-in-law in Snowflake (Dare was in on it this time & to his credit kept the secret) After finishing the dessert Dare told them and they thought we were joking. Try this recipe, I challenge you!
Zucchini Crisp
4 cups diced Zucchini (I peel the zucchini as to not give it away with the green skin)
1/4 cup lemon juice
1/4-1/2 cup sugar
1 1/2 tsp. Cinnamon (I add more for my taste)
1/2 tsp nutmeg (ditto)
2/3 cup brown sugar
1/2 cup oats
1/2 cup flour
1/3 cup butter, melted
Place the first 5 ingredients in a 8x8 pan & mix until the zucchini is well coated with sugary goodness. In another bowl mix the topping of brown sugar, oats,& flour. Sprinkle ontop of the zucchini & pour the melted butter over. Bake 375 for 45minutes-until the zucchini is cooked.
Posted by NewBini

Carrot Pancakes

Carrot Pancakes
Puree 1 can carrots or use baby food carrots
Add pancake mix such as Krusteaz Butermilk-just add water pancake mix
Mix about 1/4 cup puree to about 1/8 cup pancake mix. Until you have the consistency of pancake batter; add cinnamon to taste.
Cook until no longer gooey in the middle. They take a little longer than normal pancakes & will be more moist. Serve with syrup!

Zucchini Burgers

Zucchini Burgers
1 lb ground beef
2 cup shredded zucchini
your choice of hamburger seasoning-McCormick Montreal Steak is excellent!
Mix together, grill & serve. They will never know!

Pumpkin Waffles

Pumpkin Waffles
1 cup + 2 Tbsp all purpose flour (I used whole wheat)
2 Tbsp brown sugar
1 tsp ground cinnamon (I also added 1/4 tsp ground cloves & 1/4 tsp ground ginger)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 eggs
1 cup milk
1/2 cup canned pumpkin (if you use whole wheat you can add almost 1/4 cup more pumpkin)
2 Tbsp butter, melted
In large bowl combine first 6 ingredients. In another bowl mix eggs, milk & pumpkin. Add to dry ingredients until combined. Bake in preheated waffle iron until golden brown.

Mac&Cheese

Mac&Cheese cals.before 727/after 295 You save: 432 cal, 37g fat (21g sat fat), 398 mg chol, 475 mg sod
1 box high fiber rigate pasta
3Tbsp all purpose flour
1/2 tsp each onion powder & salt
1/4tsp freshly ground pepper
2 cups 1% milk
2 jars (4ozeach) pureed carrots (baby food)
1 bag (8oz) shredded reduced fat extra sharp Cheddar
1 Tbsp plain dry bread crumbs
1. Cook pasta as package directs. Meanwhile, mix flour, onion powder, salt & pepper in medium sauce pan. Whisk in milk until smooth. Cook over med-high heat, stirring constantly, until mixture boils & thickens, about 5 min. Remove from heat.
2. Heat broiler. Coat 1 1/2 qt shallow baking dish with nonstick cooking spray.
3. Stir pureed carrots & 1/2 cup Cheddar into white sauce until cheese is melted. Drain pasta & return to pot; stir in sauce. Spoon half the pasta into prepared dish; sprinkle with 1/2 cup Cheddar. Top with remaining pasta, cheese and sprinkle on the crumbs. Broil 4-6 inches from heat about 6-7 min until top is lightly brown.